Ingredients:
 
1 pkg ground chicken/turkey (or beef, if you prefer)
1 green pepper, cubed
1 medium yellow or white onion, cubed
1 can corn (drained and rinsed)
1 can black beans (drained and rinsed)
1 can red kidney beans (drained and rinsed)
1 large can diced tomatoes + *reserved liquid
1 large can crushed tomatoes
1/2 tsp liquid smoke
3 tbls chili seasonong (see below)
2 tbls canola or olive oil
1 tsp each salt & freshly ground pepper
your favourite hot sauce to taste
 
Chili Seasoning:
6 tsp chili powder
5 tsp paprika
4 1/2 tsp cumin
2 1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp cayenne
Combine all ingredients & store remaining seasoning mixture in an airtight container.

Directions:
 
Using a large pot/dutch oven, start by sauteing onions in oil over medium high heat. Add ground chicken & 1 tbls chili seasoning. Break up the ground chicken into small bits as it cooks. When the meat is almost thoroughly cooked, throw in the green pepper & 1 tbls chili seasoning. Continue browning for a couple of minutes or until the green pepper starts to soften a bit. Add the diced tomatoes & reserved liquid. Add the final 1 tbls chili seasoning, hot sauce and liquid smoke & stir till well combined. Reduce heat to medium & bring to a gentle boil. Add the beans and corn & bring it back to a boil. Reduce heat, cover and simmer for at least an hour.
You can top this off with shredded cheese, green onion, sour cream & serve with crackers, garlic toast, or cornbread. Or keep it simple & serve it as is! Delicious!
 
*Note: Reduce the liquid if you like your chili thicker.

Ingredients:
 
1 1/2 lbs small red potatoes, washed & unpeeled
2 *italian turkey sausages
1 celery stalk, diced
1 clove garlic, minced
3 tbls olive oil
2 tbls white wine vinegar
2 tsp dijon mustard
*1/2 small red onion, julienned (optional)
salt & pepper to taste
 
Directions:
 
Cut each potato in half. Place potatoes in a large pot and add water to cover. Cook on medium high heat until tender. Drain & cool. Set aside.
 
Cut sausages into 1/2  inch slices. Put 1 tbls olive oil in frying pan and fry sausages until fully cooked - 10 to 12 minutes. Remove sausage slices onto paper towels and set aside.
 
Add remaining olive oil to pan. Add celery & onion and cook on medium high till almost tender. Add garlic to pan & cook for 1 to 2 minutes more, being careful not to burn garlic. Reduce heat to medium low. Whisk in vinegar, mustard, and salt & pepper. Heat until warm.
 
In a large bowl, combine potatoes, sausage & vinegar mixture. Toss gently till everything is evenly coated.
 
Serves 6
 
*Note: Be creative & substitute your favourite sausage in this recipe.
I’ve been known to add about 1/3 cup diced fresh chives or diced green onion instead of the red onion in this recipe.

Ingredients:
 
1 lemon, juiced
1/3 cup olive oil
1/3 cup soy sauce (I use reduced sodium soy sauce)
1 tsp dried oregano
4 cloves of garlic, roughly chopped
4 *chicken breasts, cut into 1 inch cubes
2 medium yellow onion, cut into 1 inch pieces
1 green pepper, cut into 1 inch pieces
1 red pepper, cut into 1 inch pieces
 
Directions:
 
In a large glass or ceramic bowl, mix lemon juice, olive oil, soy sauce, oregano, and garlic. Add chicken, onions, and peppers. Stir to evenly coat entire mixture. Cover and refridgerate for *1-3 hours.
 
If using wooden skewers, soak about 10-14 skewers in a shallow pan of water for 10 minutes. This prevents them from burning to a crisp on the grill. Preheat grill to medium-high heat.
 
Alternating meat & veggies, thread chicken, pepper & onions onto skewers. *Lightly oil grill top. Place skewers on grill, turning them occasionally so they cook evenly. Cook for 10-15 minutes or until chicken is completely cooked.

Serve with tziki sauce.
 
*Note: You can substitute 3 lbs of pork tenderloin or stewing beef for the chicken. Again, just cut into 1 inch cubes.
Also, the longer you marinade - the stronger the flavour. But don’t marinade chicken for more than 8 hours or so or you’ll end up with mushy meat.  If you’re using pork or beef, you can marinade longer but you really don’t have to. You get great flavour after just a few hours.
To easily oil your grill, pour a bit of oil on to a bunched up paper towel. Using bbq tongs, grasp the oily towel and wipe down your grill top. Look Mom, no burnt fingers!